 Well, welcome everybody. We're so happy to have you here at The Late Show. Hi, I'm Emily Reagan. I'm an associate professor in the Department of Chemistry and Biochemistry at Metropolitan State University, and I'm really happy to be joined by my co-host, Hailey. Hi everyone. My name is Hailey Bab. I'm an open education coordinator with Spark, and I'm based in Edmonton, Alberta, Canada. And we are happy to be joined by Nicole this evening. Hi, Nicole Allen, director of open education for Spark. I'm on the steering committee. And the wizard behind making the conference happen. I'm Daniel Williams, and I'm the managing director of OpenStacks, and I'm also on the steering committee. Fantastic. Well, thank you all for joining me. I've been so excited because this is going to be wine tasting night. But before we get to the wine, I'm hoping some people have hopped on to Mentimeter. And if you haven't yet, you can just go to menti.com. Hopefully you'll see the special little code for this session along the top. And let's see, how are you feeling? Ah, I don't see the code. I'll hover at the top and see if the code will come up. Let's see. Or go back one. Let's go back a slide. I'll type it in the chat. There it is. So yeah, thank you, Hailey. So sorry for that. Get it in the chat. You can get signed up here right now. Okay, are you good, Hailey? Yep. Yeah, I'm ready to kick back. It sounds like about where we're at in this conference. So we've gotten, we've enjoyed four full days. I mean, this has been a really awesome inspiring marathon of a conference. I like the confused pug. That's about where I'm at. The brain is full. Okay, well, let's move forward. And if you're willing, throw in a word from today. Where are you at? Free response. Wine. Balanced. Excited. Challenged. Kind of a nice range. All the way from refreshing to overwhelm. Freedom. Bourbon. Oh, I guess. Fantastic. Okay. And then our last mentee question here is what is a highlight? We've, I mean, ideally from today, but really anything that's coming to mind from this whole conference, you know, could be amazing. Keynotes. It could be adorable pet photos. Community. Really appreciated how our plenary speakers have been willing to come to tea times and other interactive sessions with us. This has really felt rich to me. That's been fantastic. Yeah. So Jesse Lore and land back. Amazing. Keynotes growth mindset in so many areas of open. That's so true. I just feel like my boundaries are being pushed in all sorts of directions. Yeah. Understanding. We are on a deeper level. Keynotes were in fact amazing. I absolutely agree. Every single day has been fantastic in its own way. Yeah. So I'm right there with you with the pets of open. People are loving the discord. That's great. Okay. Well, I'm going to move us forward because we have a lot of wines to get through. So I want to really thank. Daniel for being willing to do this. And I think. This is. Kind of a ridiculous picture. So these are the wines. That Nicole has selected. And I know Daniel has. Like a Google document that we can throw into the chat. If someone's willing to do that. With some documentation about what he's going to. Share with us. Am I starting? I think I'm starting. Yeah. Why don't you go for it? Would you like to stop sharing my screen? You all. Yeah. Yeah. Talking now. Yeah. Okay. Amanda, it's not an intense document. I promise you. It's just exciting. It's so okay. Okay. I have to tell you all my kind of wine genesis and I'll be quick. I am not a wine snob. I'm not a wine snob. I'm not a wine snob. I'm not a wine snob. I'm not a wine snob. I'm not a wine snob. I'm not a wine snob. I'm not a wine snob. I'm not a wine snob. I'm not a wine snob. I'm not a wine snob. I'm looking at Nicole to make sure she agrees. I think she's not looking at you on purpose. I am. Sorry. I was telling Kelly to watch the wane room. I'm a wine nerd. And what I mean by that is like, I. I love wine. I love learning about wine, but more than anything, I love the stories behind the wine. So that's why I threw into this document. All these, like weird tech sheets that give you all these nerdy details about things. But I am not. I don't like care about price. I don't care about anything. And I also lived by the mantra that wine is personal. And so I might like something that you absolutely hate. like something that you really, really like. And that's totally fine because wine is totally personal. And so for my wines today, I chose three Italian wines, one you probably know like right off the bat, Perseco. And so I have the Mionetto Perseco Brut. So this is one of my favorite Persecos. A lot of Persecos I find are too sweet. And they're not something I wanna like drink just on its own. But this one I think drinks really, really, really, really well by itself, but also makes the most amazing Bellini. So if you haven't had the chance to go to Venice yet and we ever get to travel again, go to Venice and shell out the $20. I know it's a little bit $20 to get the peach Bellini at Harry's. It's amazing. And I'm pretty certain that they use this Perseco. But anyway, I'm gonna take a quick sip. So this Perseco is quite dry. I don't know if y'all know too much about the way that they make the different Perseco versus Champagne. So they use the charmant or the tank method to make Champagne. So to make Perseco versus the traditional method that they use for Champagne. And the big difference is that instead of the fermentation, the secondary fermentation that gives all the bottles that are in the bottle, it actually goes and they do it in a big tank, which allows them to do it much more affordably than they do with Champagne. And we can have much higher quantity of carbonation that's happening there. I'm gonna, if you have questions about wines, throw them in there, but I'm gonna keep going through and I'll answer in the chat when Nicole's going next. So I'm not gonna open all six wines because well, then I might be on the floor later and we don't want that to happen because we still have one more day of conference to go. But my next wine is a Barbera and I think I probably can't see that very well, but you can see it in the document I shared. So one of the most famous wine making regions in Italy is Alba or Piamonte up in the northwestern portion of Italy. And they, first of all, this place is like food mecca. It is absolutely incredible. They have all these truffles everywhere. They're full of the slow food. So they just have just killer, killer, amazing, kind of farm-to-table foods. Everybody there, when you talk about wine in Italy, the top two wines that come to people's minds, if they're like wine snobs or wine nerds like me, are Barolo and Barberesco, the King and Queen of wine. They're both made from Neveolo grapes. But what they don't tell you is these super expensive wines in the region that they're grown, the people who are growing those grapes drink Barbera. They drink Barbera and they drink Dolceco. And Barbera is a less noble grape, but still amazing. So Barbera is known for having kind of tart cherry flavors, licorice, maybe some blackberry and dried herbs. It's kind of medium-bodied red wine. And then as opposed to some of the bigger, more noble grapes like the Neveolo. So that wine, if you haven't tasted Barbera, go out to the store, pick yourself up a bottle. The one I shared is really, really good and actually you can get it for quite a good price. I think I got this bottle for about $10, but to me, it drinks like a $40 bottle. Okay, so my next wine is... We need to go back and forth, Daniel. We gotta go back and forth. Oh, I thought we were gonna do regions and then switch over to Nicole. Okay, okay, but you... Sorry, I've been texting Emily where like... We can't have a drink until we get our turn. I want to drink the wine. I'm sorry, Daniel. Okay, I can pause. Should I pause? Go to you, Nicole. No, it's okay. Just do it. All right, I'll finish this one and then I'll be done. And then you can drink away. Or you can just keep drinking. Okay, so I just got in trouble on camera, which is so sad. Anyway, this wine is so good. I have a tiny little bottle. It's a Brunella de Moltocino. So everybody's heard of Chianti, right? Everybody knows Chianti... Well, not everybody, but a lot of people know Chianti is made from San Gervaisi grapes, okay? San Gervaisi grapes are also what make up Brunella de Moltocino. So they're just a bunch of different... I mean, it's just a bunch of different wines that are called the same thing, basically named after the city they're in. So that's where Moltocino is. To me, Brunellos drink like Chianti, but on steroids. They usually don't drink Brunellos until they're like probably five, at least maybe 10 years old. So this is a real baby. The thing I love about Brunellos are they're earthy. They have a lot of flavors like leather, which is kind of nerdy. I think leather, clay pot maybe, maybe a little bit of mushroom, which is kind of that old world style. I'm looking at Maya to see if she's shaking her head, because I think she lives somewhere around there at one point. But to me, it is a great bone dry, full-bodied wine, has incredible ageability. And right now they're out of vogue. So Brunellos are not super hot right now in the wine drinking world. So you can actually get them much more affordably than say the super Tuscans or the Barlow or the Barber Eskos. And so it's something that I've been kind of stocking up on and just holding on to because now I know in the future they're gonna come back into vogue and then maybe I can sell them or I'll just enjoy them. Who knows? All right, Nicole, your turn, go ahead, sorry. Okay, you're muted, Nicole. Nicole, you're on mute. All right, I did it, fine. So I would concur that Daniel is not a wine snob and in fact a wine nerd. And I would say that I'm a wine nerd too but sort of in a different way. For me, drinking wine is all about the experience and the places that I've been when I've tried different wines. And it's not always that I'm in the place that the wine is from, although those are the best experiences. But it's also being able to travel places that get access to different wines that I can't get here in getting to try those. So a lot of my travels in Europe have involved just getting access to different types of wine. Okay, so I should also say that I have been, this is the first wine that I have had in a month and I have been waiting for a long time for this. And I've been looking, I went shopping for this experience last week and I've been staring at them on my kitchen table or quite some time. So I'm ready for this. So I'm gonna talk about some French wines. Yeah, so I decided that I didn't have room in my life for both wine and this conference. So this was the thing that I gave up and I am as we head into our final day, I'm very excited to be able to say that now I have room for more things in my life. So what we're drinking right now is gonna be a Bargeron rosé. It's from Exxon Provence in the South of France and neither of us can apparently show this. So I'm not sure what to do about that. But so for me, this is a $21 bottle at my local liquor store, which is usually the price range that I buy in when we do our next section. I have some ones that are a little bit less expensive and like Daniel said, it's really just about what you like. And there are plenty of wines that cost a ton of money that don't taste good and some that cost, I think one of mine is like $7 and it's really good. So I really like this wine. It's a traditional Southern France rosé. So rosé wine is made from red wine grapes and then they're fermented with the skins for a little while. So when you're looking at something like red wine, it's, oh, you can't see that either. It's sat on the skins for a really long time but with rosé it's only sat for a little while. And this is a very pale rosé. I really like South France rosés because they are light and very crisp. They have a lot of acidity to them that makes them just very tasty. And this one in particular, I just like it. So Emily's also trying it. So I get lots of strawberry and floral notes on the nose and then the flavor, it's bone dry. So I don't like sweet wine. I like it to be bone dry and when you hear people say that dry is less sweet or less sugar. And sweeter wines have more sugar. Yeah, it's really nice and fruity for being dry and it doesn't have sort of sharp aftertaste or anything. It's really smooth. To me, it tastes like pixie dust. That's how I would describe it. And this particular Provence rosé just suits my palette and I love it. Yeah, it really is lovely. So yeah, so I'll talk about two other French wines real quick. So this is also a rosé from Southern France. It's from the Rhone Valley, which is a little bit north of there and it's called Tavel. And it's one of the few French wine areas that specialize in rosé. And you might be able to see how the color is much darker than the Provence rosé that I showed and that's because it's had that longer skin contact. And then the last one I wanted to show is this Minervois-sur-Rat and it's actually linked to the picture behind me, which is the city of Carcassonne in the Langouidoc region of France. And I visited there after the OE Global Conference or Open Education Leadership Summit, that's what it was and had just like a really awesome couple of days hanging out there and the person I bought this wine from said don't open it for 10 years. So I'm two years in, here you go. So those are my wines. Fantastic, thank you. Well, so we have just a couple minutes left. So maybe Daniel, you have a whole nother region and Nicole, you have a whole nother region, maybe just one bottle each from those regions. Perfect. So, okay, we have Thanksgiving coming up. So I'll give you a Thanksgiving wine, how about that? So there's this whole new thing going on in California. There's a book about it called New California Wine, but everybody knows like Napa Sonoma, super expensive real estate and there's all these new age winemakers who are like, I wanna make wine, but I can't afford to buy land there. And so what they're doing is they're actually buying grapes from people or growing the grapes, getting the grapes after they have that lease. So part of it goes to whoever owns land that goes. Well, a couple of them are actually set up their wineries right in Berkeley. So one of my favorites is Brock Sellers. And so this wine you can see it kind of is called Love Red. So Love Red is their table red wine. It is predominantly a grape called Carnion. And I love Carnion because Carnion is like Carlo Rossi. It is the jug wine grape. That is what people love to put in jug wine. Why? Carnion is super, super productive. It makes just tons and tons of grapes when it fruit when it's young, but the trick for good winemaking is if you start limiting the number of grapes that are on the vine, it concentrates the flavor in the grapes and you get much higher quality wine. And so as well as the vine gets older and older, it actually gets less productive and the concentration of the flavor is much better. So this is from a 70 year old Carnion vine. But if you can find this, it's perfect with turkey, definitely something that would be perfect for your Thanksgiving table. I don't actually have that one open. But anyway, one of the other wines that I was gonna show is also a Carnion-based wine. So I might have a type. Nice. And then Nicole, you wanna show us one last wine and then we'll do just a quick overview of what's up tomorrow. Okay, and you're muted. Sorry, I thought I'd get the swearing done while I was on mute. So this is the wine that I actually opened, but I'm not gonna talk about it. But it's really good. See the show notes. What I'm actually gonna talk about is Vino Verde. And I'm not sure if you've heard of this. Some of you may have heard of it. It's actually become more popular, you'll see it on the news. But it's from Portugal. So it's wine that where the grapes are picked kind of young and it's semi-dry and lightly effervescent. And it's just like a super refreshing, just tasty drink to have on particularly like a hot day. It's just very easy to sip and drink and it's like uber cheap. This bottle was 750. So highly recommend it. It's like a fun thing to bring to a barbecue or anything that you're doing in warmer weather. Emily, you're on mute. So glad to learn about the Vino Verde. I'm not gonna open it, but I have one. So I'm so excited to try it now. The chat will be very interesting. We're twinning, Emily and I are twinning. We have the same wine. Yes. I forgot to tell everybody, I brought cheese. And like, honestly, all I have been thinking about was wine. So this is my version of wine and cheese. So not quite Cheetos, but cheese balls. Oh, this is the platonic form. Like I'm with the people, I'm on Team Puffy, but I'm cheese balls all the way. You can only get them in like Florida. Yeah. I made that point actually that cheese balls are very different than the crunchy ones or the long puffy ones. Yeah. No, I would contend that these are the platonic form of the cheesy snack. And I believe I am on record saying that Cheetos are the platonic form of human food, the pinnacle of human achievement. So for anyone who is curious, these are Nicole's wines that she collected, including the one we tasted and the Vino Verde. Okay, well, so I'm gonna turn it over to Hailey just to wrap us up. Sure. Well, I just wanna say next year, if we do a tasting, I'd like to volunteer to lead a Cheeto tasting. I feel like that's my area of expertise. Seriously, we need to do that. An important part, I'll happily take that off. But prepare better and send it out. And people can get their own. That would be awesome. Yes. Well, if you have other great ideas about what you'd like to see in the future of Open Ed conferences, join us tomorrow at our Friday plenary. We're gonna be having an interactive discussion about how the conference went, what can we be doing better for next year and as well, starting to get your brain sparked about what we'd like to do as we sort of transition into a more community-governed model for Open Ed. So start thinking about that tonight. Come prepared to have a little bit of a chat and an interactive session with us tomorrow. Okay, so social activities. Oh, so immediately after this, starting in like three minutes is carry OER key. So if you're feeling ready to sing by all means, that's the place to be, dare I say, this might be the highlight event of the conference. So don't miss it. Details should be in sketch to access that. And then tomorrow we're gonna be having a spiral journal tea time with Maha and Mia at 11.30 Eastern. Oh, as well as Friday afternoon, Dungeons and Dragons from two to five Eastern. So lots happening, tons of opportunities to be social, make some new friends or connect with some old ones. So yeah, we'd love to have you out. Great. And then tomorrow morning, oh, sorry, you go ahead, Emily. This is usually your part, but tomorrow's the last early show. Yes, so this was our very last late show. So thank you all for joining us. And our very last early show is tomorrow morning. So come join Amy Tan and Winnie and the whole crew. They have a lot of fun in the morning. And should we all bring our coffee mugs, Amy? Yes, yes, that would be awesome. Everybody bring a coffee mug tomorrow. I'm bringing my wine glass. I think we're doing sweaters, ugly Christmas sweaters, something like that. Oh, so yeah, we're talking about it. We're talking about it, but we'll let y'all know. But hey, Nicole, does your wine glass say something? It does not. Because I mean, I have wine glasses that are like Game of Thrones themed. So they say like, Ben the needle on the vein and like wine is coming. I'm just, you know. Well, fantastic. We'll have a lot of fun joining you tomorrow morning, Amy. So go have fun at the Keri OER Oki and we'll have more fun again tomorrow as well. Thank you all for coming. Bye.